Near summers end BBQ wines

["T"]

Yup BBQ in the rain.

Actually kinda cool.

Dinner was fairly simple, ribeyes marinated in red wine ,EVO, black pepper, and a blend of herbs, oregeno, basil, rosemary and thyme.

Boneless chicken thighs in white wine, EVO, garlic, lavender, thyme,rosemary, lemon.

Grilled veg basted in a garlic, ginger, EVO, rice wine vinager and soy sauce.

Started with a simple Languedoc, Ch de Pennautier 2003.

Medium acidity, medium to firm tannin at opening.

Bright red fruit and spice(nutmeg) on the nose.

At first I thought a bit of carbonic maceration as well.

Simple, tasty.

Robert Sinskey 2001 Cab franc. Los Carneros of Napa Valley

Initially a bit tight but after 15 min it really openned up.

Floral, dark berry fruit, a touch of spicy, smokey oak. Good acidity with present yet soft tannin.

Rich dark berries and still the floral on the palate.

Tannins were present but not firm or overwhelming.

This wine took us all by surprise since none of us were expecting much.

I know nothing of this producer but sure was tasty.

With desert

Ch D'Aydie Pacherenc Du Bilh 1999 375 ml.

Dried apricots, dried peached, toasted nuts, peach pit on the nose.

Sweeeeeeeeeeeeet on the palate with all the flavours of the nose with a bit of cinnamon and baked apples.

My wife bought this for me a few years ago and now I wish she bought a few more.

Music...Sonvolt, Pernice Brothers, The Cure and ending with Mr JC John Coltrane.

Cheers, "T"